Morelos Salsa Verde Recipe -
Morelos Salsa Verde Recipe
  • READY IN 30 mins

Morelos Salsa Verde

Recipe by  

"Hi! I hope you enjoy this real, Mexican salsa from Morelos, Mexico. This is my husband's recipe; we use it for taquitos, huevos rancheros, pork, chicken, or just for dipping!"

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Ingredients Edit and Save

Original recipe makes 1 quart Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    30 mins


  1. Place tomatillos, jalapenos, and garlic in a large pot. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes. Remove from heat, and allow to cool for about 10 minutes.
  2. Strain the tomatillos, reserving the water. Place into the bowl of a blender; add the cloves, cumin, pepper, and chicken bouillon. Puree until smooth, use the reserved water as needed to adjust the consistency.
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Reviews More Reviews

Most Helpful Positive Review
Feb 02, 2007

Update - still make this a couple of times a month and know it will be a hit at my SuperBowl party - thanks again for this true keeper! ... Excellent and authentic! I added a bit of cilantro and a small onion (humoring the backseat cook bf: "salsa w/o onion?!"), and it looked as good as it tasted. Next time I may use serranos, etc. to add some heat, depending on the company. Thanks very much for sharing!

Most Helpful Critical Review
Apr 26, 2010

I didn't love this one. I thought it was lacking in flavor. But to be fair, a good salsa is only as good as your tomatoes- perhaps I am not a good judge of tomatillos when it comes to salsa verde.

Mar 22, 2008

I finally have found the best green salsa. I have tried many and they were never the ones. This is the best I have ever found. Just made it and followed the directions which rarely do, only guidlines. Did add 1/2 small onion and 1/2 bunch of cilantro. Tried it and was great, wife tried it and thought it was the bomb and couldn't stop eating it, even got a slice of bagget out and tried it on that. She said it could use a little sugar, added 1 pinch was good added 1 more pinch and it is a keeper. This will be the only salsa i make from now on. Thanks for this one.

Dec 19, 2006

This recipe is great for chip dipping as well as for use as a marinade. We used it to marinade chicken breasts and they turned out really juicy and flavorful. It also worked wonders on a pork loin we grilled. I'd suggest soaking the meat over night for full effect.

Jan 06, 2007

I usually make tomatillo salsa with cilantro, but used this recipe because I didn't have any... totally different flavor, I love it! Very sour and spicy! I used 5 tiny hot peppers instead of jalapenos... VERY spicy, not for the faint of heart. Great recipe, thank you!

Dec 05, 2006

¡Qué Rico! I had a "cambio de galletas" (cookie exchange) this weekend and made a batch of this as a mojo to have with some chilaquiles. Lovely flavor! I have a lot left over and I am putting it on vegetables, my meats, etc. Thank you!

May 01, 2010

This is so easy to make. Hot and spicy! I couldn't resist and added a little onion powder to the mix in the blender. Maybe it would have been milder if I had seeded my large jalapeno first. Thanks for sharing this recipe! 4.5 stars

Jan 28, 2007

I love this! So simple and good. I had no cloves so I ommitted. It was still fabulous.


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  • Calories
  • 20 kcal
  • 1%
  • Carbohydrates
  • 3.7 g
  • 1%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 0.6 g
  • < 1%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 24 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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